Ingredients:
2 tablespoons olive oil
1 small onions, chopped
1 garlic cloves, crushed
1 cup carrots, chopped
1 cup mushrooms, sliced
1/2 cup celery, diced
1 (14 ounce) cans diced tomatoes, undrained
6 ounces chicken stock or 6 ounces vegetable stock
1/2 teaspoon brown sugar
salt and pepper
Directions:
Heat the oil in a pan, add the onion and garlic, and saute for about 3 minutes.
Add the carrots, celery and mushrooms, and cook for about 15 minutes, or until softened.
Add the tomatoes, stock and sugar, season to taste, and simmer for 10 minutes.
Blend to a puree.
Serve over cooked pasta of your choice.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.